Mexican Breakfast Casserole

A cornmeal crust is filled with cooked sausage, Mexi-corn and Jack cheese, plus an egg-light cream mixture with green chilies.

Ingredients:

• Crust:
• 1 1/2 cups cornmeal
• 1/2 cup butter, softened
• 1 egg yolk, beaten with 2 tbsp cold water
• 1/2 tsp salt
• 1 tsp chili powder
• Filling:
• 1/2 lb bulk sausage, browned & drained
• 2 cups grated Monterey Jack cheese
• 1 can Mexican corn, drained
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 eggs
• 1 cup light cream
• 1 can diced green chilies

Directions:

Preheat oven to 350 degrees. Combine ingredients for cornmeal crust and use fingers to press crust onto bottom and up sides of a large pie pan that has been sprayed with cooking spray. Brown sausage and drain well. Sprinkle bottom of pie shell with sausage, then cheese, then corn. Beat eggs with cream, green chilies, salt and pepper. Slowly pour egg mixture over corn. Bake 40 minutes in 350 degree oven or until puffy and golden. Serve warm with a side of your favorite salsa.

Number of Servings: 6

Notes from the Cook: Recipe may be doubled and baked in a 9x 13" baking dish. You can use mild or hot sausage.